Bouillabaisse On A Plate Recipe

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Bouillabaisse on a Plate

FH Browne


This recipe takes a long time, but for a seafoodie it is pure heaven. Basically all the ingredients of a classic Bouillabaisse are used here cold on a plate, rather than in a hot bowl. Delightful served on a hot summer day. Tasted a shellfish salad like this in Provence, but it didn't have as much seafood as we offer up here.

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25 Min
Stove Top


1/4 c
julienned leeks
1/4 c
thinly julienned green onions, green and white parts
3 c
cherry tomatoes, halved
1/4 c
julienned fennel
1 medium
orange, juiced and minced zest
1/2 lb
monkfish or tilapia fillets
2 c
fish stock
1/2 lb
small bay scallops
1/2 lb
cooked dungeness or king crab meat
1 large
lobster, cooked, meat removed
1/2 lb
cooked shrimp, cleaned and deveined
1/4 lb
scooked and shelled mussels
1/2 lb
cooked and shelled small clams
1/2 lb
cooked and chopped calamari rings and tentacles
1 tsp
chopped fresh thyme
1/2 c
white wine
1/4 c
lemon juice
3 medium
cloves, fresh garlic smashed and minced
1/2 tsp
flaked or sea salt
1/2 tsp
freshly ground black pepper
2 large
hardboiled eggs, chopped
1/4 c
extra virgin olive oil
1/2 oz
saffron threads (optional)
heads romaine lettuce, washed and separated
2 large
lemons, quartered, seeds removed


1In a large wooden bowl combine the leeks, green onions, cherry tomatoes and fennel, add the orange juice and zest and fold together to incorporate.
2Cut the fillets into inch-wide strips, roll and secure with toothpicks. Poach in simmering fish stock for five minutes until fish is translucent but not overcooked. Remove with a slotted spoon and chill. Put scallops in the still hot stock and cook for another 2 minutes. Remove and chill the scallops, discard stock.
3In another bowl combine the crab, lobster pieces, shrimp, mussels, clams and calamari and add the thyme, white wine, lemon juice, and garlic and fold together.
Pour into the wooden bowl with the leeks and onion mix. Fold together.
4Top the seafood with the rolls of fish and the scallops, season with salt and pepper, drizzle with the olive oil, and sprinkle with the chopped eggs and saffron (if using).
5Cover large chilled plates with Romaine leaves, top with the generous helpings of the Bouillabaisse salad and serve with lemon wedges on the side. We also like freshly toasted garlic bread as well.